Nadia Casaperalta, chef, culinary arts lecturer at South Texas College and contributor to Edible Rio Grande Valley, was one of 15 chefs selected to participate in the 26th James Beard Foundation Chef Bootcamp for Policy and Change.
For 12 years, this program has trained and inspired culinary leaders from across the country to mobilize in support of policy decisions that impact our food system.
Casaperalta was one of two chefs from Texas who participated in the program held at the Glynwood Center for Regional Food and Farming in Cold Spring, N.Y. Chris J. Galicia had one of his cocktail recipes, Cameron Park Spritz, featured in imbibe, a national spirits and cocktail magazine, in the summer.
The mezcal and St. Germain in this drink play their roles perfectly to produce a deliciously bold floral spritz, says Galicia. He named the cocktail after Cameron Park, a Brownsville neighborhood.
Galicia is the beverage director and junior partner with Las Ramblas Hospitality Group. Most days you can find him behind the bar at Le Rêve, a French-American restaurant. It’s the group’s newest addition, joining Las Ramblas Lounge and Boqueron Tapas + Wine, in downtown Brownsville.
Cheers to Chris!
Twenty-five years after opening her first restaurant, Sylvia Casares, of Sylvia’s Enchilada Kitchen, is now packaging her signature sauces for sale.
The Sylvia’s Signature Sauce collection features a trio of sauces — Sylvia’s Salsa, Salsa Verde and Enchilada Chili Gravy — all in 16-ounce jars. They are available at her Houston restaurants and will be sold in select food stores later this year.
Brownsville born and raised Casares is is partnering on this project with Gourmet Cuisine Inc., a French-owned company with operations in Dallas, and Generations in Jars in Houston.
